Fruit-Stuffed Pork Loin
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This elegant pork loin has become one of my favorite dishes to make when I want something that looks impressive but doesn't demand hours in the kitchen. The combination of dried apricots, fresh apple, and toasted walnuts creates a stuffing that's both sweet and savory, while the thyme adds an earthy note that ties everything together beautifully. What I love most is that it comes together in just fifty minutes from start to table, making it perfect for a weeknight dinner. Plus, the walnuts are packed with heart healthy omega 3 fatty acids, so you're getting something truly nourishing alongside the tender, juicy pork. Trust me, your family will be asking for this one again and again.
Ella x
Ingredients
- 800 gpork loin(center cut)
- 100 gdried apricots(chopped)
- 1fresh apple(medium, diced)
- 8 gfresh thyme(leaves only)
- 80 gonion(finely diced)
- 60 gtoasted walnuts(chopped)
- 30 mlolive oil
- 1 teaspoonsalt and black pepper
- 240 mlchicken stock
Detail level
Instructions
- 1
Preheat your oven to 190 degrees Celsius. While it heats, heat half the olive oil in a pan and sauté the diced onion until soft, about 3 minutes.
Tip: Getting the oven hot first means your pork will sear properly and cook evenly.
- 2
Add the chopped apricots, diced apple, and fresh thyme to the pan. Cook for another 2 minutes until fragrant, then remove from heat and stir in the chopped walnuts. Season lightly with salt and pepper.
Tip: Let the filling cool slightly before stuffing so it won't cook the pork unevenly.
- 3
Place your pork loin on a cutting board and carefully cut a horizontal pocket into the thickest part, being careful not to cut all the way through. You want to create a long tunnel for the filling.
Tip: A sharp paring knife works best for this. Take your time to avoid tearing the meat.
- 4
Spoon the fruit and walnut mixture into the pocket, distributing it evenly. Don't overstuff or the filling may leak out during cooking.
Tip: You can tie the pork with kitchen twine if you'd like extra security, though it's usually not necessary.
- 5
Rub the exterior of the pork with the remaining olive oil and season generously with salt and pepper on all sides.
Tip: This helps create a golden crust when searing.
- 6
Heat an oven-safe skillet over medium-high heat. Sear the pork for 3 minutes on each side until golden brown, then remove from heat.
Tip: Don't skip this step as it locks in flavor and creates a beautiful presentation.
- 7
Pour the chicken stock into the skillet around the pork. Transfer the skillet to the preheated oven and roast for 25 to 30 minutes until the internal temperature reaches 63 degrees Celsius at the thickest part.
Tip: Use a meat thermometer to ensure perfect doneness without guessing.
- 8
Remove from the oven and let the pork rest for 5 minutes before slicing. The residual heat will continue cooking it to the ideal temperature.
Tip: Resting prevents the juices from running out when you slice, keeping the meat tender.
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